Saturday, July 02, 2005

Perfect Sugar Cookies

In a large bowl, whisk flour, baking powder and salt until completely combined.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at at time, then mix in vanilla and almond extracts.

Add flour, 2 cups at a time, until the dough combines and the flour is incorporated.

Split dough into 3 or 4 sections and immediately roll out between two pieces of parchment paper. Stack doughs and place in the refrigerator before cutting for a couple hours.

Preheat oven to 350

Remove dough sheets from the refrigerator and cut into shapes. Transfer to baking sheets and bake for 8-10 minutes, just until the edges turn a light brown. Reroll the scraps between the leftover parchment paper and continue cutting out shapes - if the dough gets too soft - place in the freezer or refrigerator for a couple minutes.

Sure it would work fine! The main difference is that this way you don't have to wait very long for the dough to firm up and you will not have to use any flour to roll it out. Otherwise you can treat it like any other cookie dough!